Ingredients:

  • 1 lb fresh asparagus, woody ends trimmed
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. In a large mixing bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the marinade. Toss in the trimmed asparagus spears, rotating them until every inch is coated.
  2. Preheat your grill to medium-high. Carefully lay the asparagus across the grates perpendicularly. Grill for 3 to 5 minutes, turning occasionally with tongs, until the spears are bright green with deep mahogany char marks.
  3. Immediately transfer the hot spears to a platter. While they are still sizzling, sprinkle the grated Parmesan cheese and lemon zest evenly over the top. Toss gently so the cheese adheres to the oil, garnish with fresh parsley, and serve immediately.